Friday, November 21, 2008

Pumpkin Muffin? I'll Take One!

2. After spending several hours processing and packing pureed pumpkin, I just had to make something yummy with it. So I got out my most favorite cookbook that I just can't do without! The American Country Inn and Bed & Breakfast Cookbook. There are three recipes, in this cookbook, for Pumpkin Muffins, but this one is my favorite.


When I use fresh pumpkin I always omit the liquids up to 1/2 cup due to the wetter consistency of the fresh pumpkin. Freshly grated nutmeg is one of my secrets...it makes your recipe taste so much better...you can do the same with cinnamon sticks as well. I always mix muffin batter by hand never a mixer. It should be gently folded and not beaten. Stop mixing as soon as all the liquid is incorporated. Let the batter rest for 5 minutes then fill muffin cups or paper liners. Most recipes say to fill 2/3 full...I always fill the cups to the brim...I like my muffins to be high and domed. I topped them with chopped pecans and sparkling white sugar.
I think they were a big hit last night!

3 comments:

Cass @ That Old House said...

Gorgeous looking muffins! I may make these tomorrow.. but I have to confess they'll be made with leftover canned pumpkin puree. (I know, I am a disgrace. Hahaha...)

Thanks for the inspiration!
Cass

ButterYum said...

Yes, yes, yes... I'm so glad to see you use freshly grated nutmeg!!! (I guess I'm not alone in blogland anymore).

:)
ButterYum

PS - what brand of silicone muffin pan is shown in your post? Do you like it? Does it release well?

Lilly's Home said...

My silicone muffin pan is great! I purchased it in my Supermarket and it is an off brand. With certain recipes I still use paper muffin cups if I want to be sure they come out of the cups perfectly!
Hurray for fresh nutmeg!!!

=-)

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